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Math algorithms got their name from this Arab scientist 

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Math algorithms got their name from this Arab scientist 

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الخوارزمي مؤسس علم اللوجاريتمات

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Why algorithms are called algorithms - BBC Ideas

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Watch the "Why algorithms are called algorithms" video at BBC Ideas. Explore other related content via our curated "Eponyms explored" playlist.

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The Arab Scientist who changed the world with his revolutionary discoveries and inventions in optics.

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(فيلم] ألف اختراع واختراع وعالَم ابن الهيثم (النسخة العربية]

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Jordanian Entrepreneurs turn trash to art

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Jordanian women transform leaves into art

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Learn about Ibn Battuta, Arab Countries, and more!

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Celebrate Eid al-Adha with This Jordanian Feast

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Association of Kindergarten Teachers, El Mhalla Kobra. 85,015 likes · 60 talking about this. ‎صفحة تعليمية اونلاين لمساعدة معلمات رياض الأطفال فى عملهم‎

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Video recipe

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Join Laila Haddad live on Saturday 6/20 at 12pm EDT

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Join us for Laila's LIVE Cooking Class this Saturday, June 20 at 12pm EST! » bit.ly/LailaHaddad

"El-Haddad uses food to teach her three young children about their heritage and to keep that tradition...

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Tune in today at 5:30 p.m. to the next installment of our #YallaEat! Instagram Takeover Chef Series, as Mahmoud Elbarasi demonstrates his Grilled Branzino w/ Zhoug 

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Tune in today at 5:30 p.m. to the next installment of our #YallaEat! Instagram Takeover Chef Series, as Mahmoud Elbarasi demonstrates his Grilled Branzino w/ Zhoug & Tabeekha! Follow on our IG Stories: https://t.co/hMhGLPTQlA

More info + ingredient list: https://t.co/EntOLNqLGr

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Tune in today at 5:30 p.m. to the next installment of our #YallaEat! Instagram Takeover Chef Series, as Mahmoud Elbarasi demonstrates his Grilled Branzino w/ Zhoug & Tabeekha! Follow on our IG Stories: https://t.co/hMhGLPTQlA

More info + ingredient list: https://t.co/EntOLNqLGr https://t.co/jxu4IhZ967

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Don’t miss what’s happening

People on Twitter are the first to know.

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Tune in today at 5:30 p.m. to the next installment of our #YallaEat! Instagram Takeover Chef Series, as Mahmoud Elbarasi demonstrates his Grilled Branzino w/ Zhoug & Tabeekha! Follow on our IG Stories: https://t.co/hMhGLPTQlA

More info + ingredient list: https://t.co/EntOLNqLGr pic.twitter.com/jxu4IhZ967
— Arab American National Museum (@ArabAmericanMus) June 16, 2020

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Tune in today at 5:30 p.m. to the next installment of our #YallaEat! Instagram Takeover Chef Series, as Mahmoud Elbarasi demonstrates his Grilled Branzino w/ Zhoug & Tabeekha! Follow on our IG Stories: https://t.co/hMhGLPTQlA

More info + ingredient list: https://t.co/EntOLNqLGr https://t.co/jxu4IhZ967

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Tune in today at 5:30 p.m. to the next installment of our #YallaEat! Instagram Takeover Chef Series, as Mahmoud Elbarasi demonstrates his Grilled Branzino w/ Zhoug & Tabeekha! Follow on our IG Stories: https://t.co/hMhGLPTQlA

More info + ingredient list: https://t.co/EntOLNqLGr https://t.co/jxu4IhZ967

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Tune in today at 5:30 p.m. to the next installment of our #YallaEat! Instagram Takeover Chef Series, as Mahmoud Elbarasi demonstrates his Grilled Branzino w/ Zhoug & Tabeekha! Follow on our IG Stories: https://t.co/hMhGLPTQlA

More info + ingredient list: https://t.co/EntOLNqLGr

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See how they prepare khubz (bread), zayt (oil), qahwa (coffee), and more!

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Omani Women Cooking, Bait Al Zufair Museum

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This is similar to the Pastitsio dish (macarona bel bachamel) dish we once cooked and all loved! 

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مجلة أنا وطفلي

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مجلة أنا وطفلي

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بطاطس بالبشاميل و اللحمه المفرومة .. بالتفصيل و الصور :) 
المقادير 
بطاطس مقطعة شرائح تكفي عمل طبقتين فى الصينية الشرائح متوسطة تقريبا 1.5 cm
ممكن تسوي البطاطس نص سوا  
(لحمة معصجة)1\2 ك لحمة مفرومة...

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Alternative suggestions: plain whole milk yogurt instead of labane; liquid jameed (can be found at most Asian grocery stores) instead of rock jameed

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What’s for dinner? Make Meat Pies with Chef Nada live on Instagram today at 5:30

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What’s for dinner? Make Meat Pies with Chef Nada live on Instagram today at 5:30

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Yalla Eat! Instagram Takeover with Chef Nada

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AANM presents a special Yalla Eat series in the form of weekly Instagram Takeovers by different Arab American chefs. Each guest chef will cook and demonstrate a delectable recipe on AANM's Instagram stories, with the dish and ingredient list announced ahead of time so that audiences can prepare and follow along. All recipes are archived in our Instagram Highlights to refer back to.

New guests and recipes announced weekly. Join us and learn and make some unique, delicious dishes! Sahtain!

Ingredients:

For the Atayef:

1 cup flour
1/2 cup water (have some water on the side just in case)
1 1/2 cup milk
1/2 tablespoon yeast
1 tablespoon sugar
Pinch of salt

For the filling:

1/2 cup heavy cream
1/2 cups milk
2 tablespoons cornstarch

For the simple syrup:

1 cup water
1 cup sugar
1 tablespoons lemon juice
2 tablespoons honey

Amina is an Egyptian American living on the East Coast. Ever since she could remember, she was fascinated by the food world. While kids obsessed over Pokémon, she was glued to her TV watching Lidia Bastianich on PBS making a pan sauce. From a very young age she found herself in the kitchen. It started with making instant oatmeal and elevated to grilled cheese (she makes a mean grilled cheese). She was labeled from a young age as the friend that can cook. From the clacking of pans to the constant "winging it" vibes that cooking embraces, she loves every single minute of it. As the years go by, she still finds that she is always the happiest in the kitchen. Now she shares that passion through her Instagram page Meals With Amina.

Ingredients:

2.5 cups green or brown lentils

1 cup rice

1 teaspoon salt

4 tablespoons olive oil divided

6 onions 5 chopped, and 1 sliced

1 teaspoon ground cumin

Salt and pepper, to taste

Yumna Jawad is the founder of Feel Good Foodie - a blog dedicated to sharing modern healthy-ish recipes with feel good ingredients. Yumna has a business degree from the University of Michigan and a background in Marketing. Without any formal cooking training, she started sharing recipes she cooked her family in 2013 and eventually garnered millions of followers on social media and millions of monthly page views on her blog. Her recipes have been featured by Parade, BuzzFeed, Women's Health, Greatist and Good Housekeeping. She was a guest on ABC's Live with Kelly & Ryan, and was named by US Weekly and SELF Magazine as a top healthy food blogger.

Ingredients:

1/2 cup unsalted butter, at room temp

3/4 cup granulated sugar

1 whole egg

1/2 teaspoon salt

3/4 teaspoon baking soda

1/2 teaspoon ground cardamom

1/3 cup cocoa powder

1 1/3 cups all-purpose flour

1/3 cup chocolate chips

1/2 cup shredded halawa

Amanda Saab was born and raised in Dearborn, MI where her love for baking began in her mother's kitchen. Amanda earned her Master's Degree in Social Work from Wayne State University, before pursuing her passion for baking in December 2017, by launching butter bear shop. Amanda was named a Tory Burch Foundation Fellow and received the Arab American Professional Network Rising Star Award. Amanda has since moved to a new role with the City of Detroit in the Civil Rights, Inclusion and Opportunity department.

Ingredients:

4 large golden potatoes

6 garlic cloves

2 cups diced tomatoes

2 cups diced yellow onions

1 tablespoon tomato paste

2 tablespoons olive oil

1 tablespoon Yemeni Hawayij or alternative spice mix: 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp black pepper

Salt to taste

4 tablespoons chopped parsley

Optional: ¼ teaspoon red pepper flakes

Amjaad Al-Hussain is a health administration professional with over 9 years of experience working across healthcare systems. In her free time, Amjaad loves to cook for her family and enjoys educating her online audience about Yemeni cooking. She believes food is the perfect way to introduce individuals to new people and cultures. Her self-published cookbook, , was featured in the Washington Post, Middle East Eye, Washingtonian Magazine, Northern Virginia Magazine, EaterDC and more. In 2019, Amjaad expanded her brand, Sifra Foods, and began offering an authentic Yemeni Hawayij spice blend. Amjaad will be publishing her second book in Spring 2020: Eid Ka'ak, a kids' book about how Yemeni Americans celebrate Eid in the United States.

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Yalla Eat! Instagram Takeover Chef Series

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AANM presents a special Yalla Eat series in the form of weekly Instagram Takeovers by different Arab American chefs. Each guest chef will cook and demonstrate a delectable recipe on AANM's Instagram stories, with the dish and ingredient list announced ahead of time so that audiences can prepare and follow along.

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A book review highlighting the relatable experiences Ibn Battuta had while traveling the world back in the 14th century: loneliness and culture shock.

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Each year, the New York Times releases a list of 52 places to travel and assigns a journalist to visit each of those places over the course of the year. I am ignorant on the logistical details of this endeavor (who takes care of logistics? Where does the journalist stay? How much does the journalist interact with the local population? How is it all funded?) 52 places most likely means no more than a week in each location, which leaves me with the question, what is the actual point of the assignment? This may be a strange way to open a book review about Ibn Battuta, but keep it in mind, I'll come back to it again.

Edoardo Albert's Ibn Battuta: The Journey of a Medieval Muslim is an introductory and concise book on - arguably - one of history's greatest travellers. The book is ideal for anyone who knows little about Ibn Battuta and wants short snippets and anecdotes from his travels, paired alongside a broad context of the world during the 14 th century.

Ibn Battuta spent 29 of his 64 years travelling (solo) roughly 75,000 miles (nearly a third of the distance between the Earth and the Moon), an area that is today made up of about 40 countries; let that sink in for a moment.

Upon his return back home to Morocco, a scholar named Ibn Juzayy was commissioned by the sultan to write a record of Ibn Battuta's travels, commonly referred to as the Rihla.

"For him, the first and most important reason [why] was the road," Albert argues. This is not dissimilar to the way travel is viewed today, as a mode of escapism, but in Ibn Battuta's case, that was not the only purpose. As a consumer (and contributor) of travel content on Instagram, for myself, learning about Ibn Battuta's quest " to become educated" was an exercise in perspective and humility. He set out from his home at the age of 22 (around the average age of an undergraduate student completing a Bachelors) for Makkah, to perform the pilgrimage of Hajj having already memorised the Quran and specialised in Shariah law. From then on, his " insatiable wanderlust " paired with the constant desire to learn from prominent teachers of the Islamic lands, took him north to the Crimean Peninsula, as far east as China, as south as the Swahili coast in East Africa, and as far west as the Iberian Peninsula.

The challenge with a historic figure like Ibn Battuta, can be relatability. As the book points out, the best known Western figure who [hardly] comes close to Ibn Battuta is Marco Polo, but since neither had Instagram (and Ibn Battuta's unabridged Rihla does not exactly read like a gripping modern travelogue) how can you and I relate to their experiences?

Albert's book rises to the challenge by drawing parallels between Ibn Battuta and the commonly cited challenges of the road: loneliness, unforeseen delays and obstacles, unbudgeted expenses, danger, and culture shock. Here, I want to focus primarily on the loneliness and culture shock factors experienced by Ibn Battuta.

On his journey to Makkah, when his caravan passed through Tunis, he reports:
"The residents of the city came out to meet the members of our party, and on all sides greetings and questions were exchanged, but not a soul greeted me because I didn't know anyone there. I felt so lonely that I could not keep back my tears, and wept bitterly."
Having traveled solo a fair bit myself, I can definitely relate to this overwhelming realisation of loneliness, but also to his ability to continue his journey nonetheless and foster new relationships. Ibn Battuta was " an inveterate name dropper" as he names " some 2,000 individuals, from sultans through Sufi shaykhs, to ordinary men...and women " (before judging him for vanity, let's pause and remind ourselves that this is a man who dedicated his life to the pursuit, practice and dissemination of Islamic teachings and shared human values). I admire the emotional maturity required to create real human connections on the road, even among contemporary travel content writers, so I was encouraged and heartened by Ibn Battuta's accounts.

Even as an avid traveller, you are often brought face-to-face with another challenge: culture shock. In Ibn Battuta's case, one such experience, as pointed out by Albert, was China, and the second, I would argue, was the Maldives.

In both instances, he was faced with a set of contrasting values and customs. "The land of China, in spite of all that is agreeable in it, did not attract me," narrates Ibn Battuta. "I was very saddened that paganism had such a strong hold over it. Whenever I went out of my house I used to see so many revolting things, and that distressed me so much that I used to stay indoors and only go out if I really needed to."

When Ibn Battuta arrived in the Maldives he found that " most of the women in the Maldive Islands wear only an apron from their waists to the ground, while the rest of their bodies are uncovered....[He] tried to put an end to this practice and ordered them to wear clothes....[He] did not allow any woman to come into [his] presence during a lawsuit unless her body was covered, but apart from that [he] was completely unable to change their minds. "

I think this raises a number of discussion points for contemporary travellers. While I can extend my sympathy to his feeling burdened and wanting to close himself off from what was clearly a huge culture shock, it is difficult for me to completely understand and accept Ibn Battuta's reaction. Though he was coming from a position of religious authority, his actions raise questions about the way you should address culture shock and engage with differing customs, lands and people. I don't have the answer, but I do know that Ibn Fadlan, who travelled even earlier than Ibn Battuta and saw things that would be shocking even in a modern context, seemed to deal with the culture shock far better- and he too came from a scholarly background. Plus I know that men have been telling women what to wear since time immemorial and my instinct to call it out always kicks in.

Albert's recount of Ibn Battuta's life left me asking myself: how should one approach travel? If you had the choice, would you go through the New York Times' annual list of 52 places to travel in a year? Or would you instead choose (if you were fortunate enough to have such a choice) Ibn Battuta's approach? As Albert argues, travel instead of explore.

Personally, I would pick Ibn Battuta's approach with the caveat that my values and - admittedly - my imaan (faith) may not be as steadfast as his. His story is truly A Gift to Those Who Contemplate the Wonders of Cities and the Marvels of Travelling (original title of Ibn Juzayy's written record of Ibn Battuta's journey that is more commonly called, the Rihla [Journey]) and there is a lot we can learn from it, even in a modern context.

Edoardo Albert draws the reader in with a gripping narration of Ibn Battuta's travels. The book is an easy read and it makes no pretense to be an authoritative text on our hero, rather it weaves together snippets of the Rihla with the backdrop of a 14th century world. I also enjoyed the short sections written by Albert on wide ranging topics like the Mamluks, education in the Muslim world, and how Ibn Battuta funded his travels. These sections are effective in answering any anticipated questions from the reader, to help fully understand the story of Ibn Battuta.

I highly recommend this book as a casual read for anyone who wants a quick foray into the Islamic world, but also, anyone who is interested in learning from a seasoned traveler- whether travelling in the 14th century or the 21st, the parallels in experience are timeless.

Ibn Battuta: The Journey of a Medieval Muslim by Edoardo Albert is published by Kube Publishing. It is available to purchase now.

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Ibn Battuta: Loneliness on the Road, Culture Shock & Lessons for the Modern Traveller | Sacred Footsteps

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Each year, the New York Times releases a list of 52 places to travel and assigns a journalist to visit each of those places over the course of the year. I am ignorant on the logistical details of this endeavor (who takes care of logistics? Where does the journalist stay?

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Upcycling project: no-sew masks from old t-shirts

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Upcycling project: no-sew masks from old t-shirts

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DIY Face Mask | NO SEW | Upcycled Tshirt | 5 Minutes

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Current footage of Ramadan time in an old Sham market!

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شاهد ..اجواء رمضان في اسواق الشام القديمة

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Arabic and English bilingual recipe for Malfoof (Stuffed Cabbage Rolls) with nutritional info.

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Follow Amina on @arabamericanmuseum at 5pm

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AANM presents a special Yalla Eat series in the form of weekly Instagram Takeovers by different Arab American chefs. Each guest chef will cook and demonstrate a delectable recipe on AANM's Instagram stories, with the dish and ingredient list announced ahead of time so that audiences can prepare and follow along. All recipes are archived in our Instagram Highlights to refer back to.

New guests and recipes announced weekly. Join us and learn and make some unique, delicious dishes! Sahtain!

Ingredients:

For the Atayef:

1 cup flour
1/2 cup water (have some water on the side just in case)
1 1/2 cup milk
1/2 tablespoon yeast
1 tablespoon sugar
Pinch of salt

For the filling:

1/2 cup heavy cream
1/2 cups milk
2 tablespoons cornstarch

For the simple syrup:

1 cup water
1 cup sugar
1 tablespoons lemon juice
2 tablespoons honey

Amina is an Egyptian American living on the East Coast. Ever since she could remember, she was fascinated by the food world. While kids obsessed over Pokémon, she was glued to her TV watching Lidia Bastianich on PBS making a pan sauce. From a very young age she found herself in the kitchen. It started with making instant oatmeal and elevated to grilled cheese (she makes a mean grilled cheese). She was labeled from a young age as the friend that can cook. From the clacking of pans to the constant "winging it" vibes that cooking embraces, she loves every single minute of it. As the years go by, she still finds that she is always the happiest in the kitchen. Now she shares that passion through her Instagram page Meals With Amina.

Ingredients:

2.5 cups green or brown lentils

1 cup rice

1 teaspoon salt

4 tablespoons olive oil divided

6 onions 5 chopped, and 1 sliced

1 teaspoon ground cumin

Salt and pepper, to taste

Yumna Jawad is the founder of Feel Good Foodie - a blog dedicated to sharing modern healthy-ish recipes with feel good ingredients. Yumna has a business degree from the University of Michigan and a background in Marketing. Without any formal cooking training, she started sharing recipes she cooked her family in 2013 and eventually garnered millions of followers on social media and millions of monthly page views on her blog. Her recipes have been featured by Parade, BuzzFeed, Women's Health, Greatist and Good Housekeeping. She was a guest on ABC's Live with Kelly & Ryan, and was named by US Weekly and SELF Magazine as a top healthy food blogger.

Ingredients:

1/2 cup unsalted butter, at room temp

3/4 cup granulated sugar

1 whole egg

1/2 teaspoon salt

3/4 teaspoon baking soda

1/2 teaspoon ground cardamom

1/3 cup cocoa powder

1 1/3 cups all-purpose flour

1/3 cup chocolate chips

1/2 cup shredded halawa

Amanda Saab was born and raised in Dearborn, MI where her love for baking began in her mother's kitchen. Amanda earned her Master's Degree in Social Work from Wayne State University, before pursuing her passion for baking in December 2017, by launching butter bear shop. Amanda was named a Tory Burch Foundation Fellow and received the Arab American Professional Network Rising Star Award. Amanda has since moved to a new role with the City of Detroit in the Civil Rights, Inclusion and Opportunity department.

Ingredients:

4 large golden potatoes

6 garlic cloves

2 cups diced tomatoes

2 cups diced yellow onions

1 tablespoon tomato paste

2 tablespoons olive oil

1 tablespoon Yemeni Hawayij or alternative spice mix: 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, 1/2 tsp black pepper

Salt to taste

4 tablespoons chopped parsley

Optional: ¼ teaspoon red pepper flakes

Amjaad Al-Hussain is a health administration professional with over 9 years of experience working across healthcare systems. In her free time, Amjaad loves to cook for her family and enjoys educating her online audience about Yemeni cooking. She believes food is the perfect way to introduce individuals to new people and cultures. Her self-published cookbook, , was featured in the Washington Post, Middle East Eye, Washingtonian Magazine, Northern Virginia Magazine, EaterDC and more. In 2019, Amjaad expanded her brand, Sifra Foods, and began offering an authentic Yemeni Hawayij spice blend. Amjaad will be publishing her second book in Spring 2020: Eid Ka'ak, a kids' book about how Yemeni Americans celebrate Eid in the United States.

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Yalla Eat! Instagram Takeover Chef Series

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AANM presents a special Yalla Eat series in the form of weekly Instagram Takeovers by different Arab American chefs. Each guest chef will cook and demonstrate a delectable recipe on AANM's Instagram stories, with the dish and ingredient list announced ahead of time so that audiences can prepare and follow along.

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Learn/review Arabic greetings and introductory conversation phrases through this fun game.

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Qatayef is a special Ramadan dessert that everyone loves and waits all year to have it!

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Institute for Middle East Understanding ( IMEU )

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Find recipes of breakfast, lunch, and dinner items from various regions of the Arab world.

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Arab Food ideas & recipes like Kosa Mahshi (Stuffed Squash), Man'oushe, Chicken Mansaf, Stuffed Grape Leaves with directions, reviews, ratings & nutrition information from SparkRecipes.com.

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Learn Arabic as you learn to cook this delicious, healthy Arab dish.

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Arabic and English recipe for stuffed squash/zucchini (كوسا محشي) with nutritional info.

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10 Reasons Cabbage Is Your Best Friend - Food Network

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It's versatile, affordable, delicious - should we go on? Yes we should. If you approach the cabbage bin at the grocery store with trepidation, we're here to ease your fears about giving it a try. Though cabbage often peaks as a "trendy" ingredient from time to time, we always think of it as a staple.

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Koussa Mahshi - Stuffed Squash

posted on: Dec 8, 2014

Serves 8

16 small green squash, about 5 inches long

1 lb ground lamb or beef

1 cup rice, rinsed

4 tablespoons melted butter

1 large onion, finely chopped

4 cloves garlic, crushed

4 tablespoons finely chopped parsley

2 tablespoons finely chopped fresh coriander leaves

1 teaspoons salt

1 teaspoon pepper

1 teaspoon oregano

1/2 teaspoon allspice

l/8 teaspoon cayenne

2 cups tomato juice mixed with 1 teaspoon nutmeg

Cut off stem ends of squash and reserve, then core squash. (Corer can be purchased from Middle Eastern stores.) Set aside.

Combine remaining ingredients, except the tomato juice, to make stuffing.

Stuff squash, then close with inverted stem ends. Arrange tightly in a saucepan, then place inverted plate on top. Add tomato juice and enough water to cover plate, then bring to boil. Cover saucepan, then cook over medium heat for 1 hour. Serve hot.

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posted on: Dec 8, 2014 Serves 8 16 small green squash, about 5 inches long 1 lb ground lamb or beef 1 cup rice, rinsed 4 tablespoons melted butter 1 large onion, finely chopped 4 cloves garlic, crushed 4 tablespoons finely chopped parsley 2 tablespoons finely chopped fresh coriander leaves 1 teaspoons salt 1 teaspoon pepper 1 teaspoon oregano 1/2 teaspoon allspice l/8 teaspoon cayenne 2 cups tomato juice mixed with 1 teaspoon nutmeg Cut off stem ends of squash and reserve, then core squash.

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World Traveler of the 14th Century

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Scientist from medieval Islamic era came up with the Quarantine method to contain contagious diseases by isolating patients and carriers for 40 days (Quarantine means 40)

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Please use this playlist to review numbers in Arabic.

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The Most Famous Traditional Egyptian Breakfast--Foul and Falafel

posted on: Mar 11, 2020
By: Tasnim Elnasharty/ Arab America Contributing Writer
One of the benefits and pleasures of traveling is experiencing the food of the places that you visit. Often when you ask people about their holidays, they would pick some of the best things they saw; however, you are almost guaranteed they will always tell you about the food whether good or bad!

Egypt is one of those places where you can see and try food which much of it has been there since the Ancient Pharaoh times. We'll start this journey with breakfast!

Baladi Bread

Starting with bread, it all began in ancient Egypt. It was made of a kind of ancient wheat called "Emmer". Wheat had an important status in the Ancient Egyptian economy. It was not only used for bread making; it was also a form of payment. It's important to add that the plant was sacred to ancient Egyptian Gods, particularly Osiris.

Since ancient times, Baladi bread has been consumed by both the rich and the poor.

This bread's whole-grain flavor shines through. It is typically served warm from the oven after a brief rest and is used to sop up sauces and fill with whatever's on the breakfast/dinner tables. This bread is round, 15-20 cm in diameter and 1-2 cm thick, and is backed with whole wheat. There are two types of 'Eesh baladi' - Egyptian Local Bread: machine-made and hand-made.

Hand-made bread is enriched with a thin layer of bran sprinkled on the lower layer.
Ingredients:
1) 2 teaspoons dry yeast.
2) 1 cup of warm water.
3) 1 teaspoon salt.
4) 3 cups flour.

Foul/Fool

Foul, said as "fool" are fava beans mashed together with cumin, lemon, salt and pepper and a drizzle of olive oil. Although the basic recipe is delicious, there are other interesting methods to spice up your foul such as tahini foul, or tomato foul.

Also, it is known as the most common traditional breakfast in Egypt. The soaked beans are cooked for hours over low heat in an "idra" in order to remove the beans casing. Traditionally this is how they are cooked and served by street carts in Cairo and around the country and served with traditional bread - It is believed that Foul was cooked all the way back in ancient Egypt.

Taameya/Falafel

Taameya/Falafel is another Egyptian breakfast favorite. Taameya/Falafel is made out of fava beans coriander. The crushed beans are then mixed with a fresh combination of chopped coriander, parsley, white onion, and garlic, giving its vibrant green color. Spices such as cumin, coriander, paprika, cayenne, salt, and pepper are added along with chickpea flour. Taameya is the perfect combination of crunchy and soft! It's best eaten in a loaf of traditional Egyptian bread known as "baladi" bread with a little drizzle of tahini.
Sources: https://www.exploretravelandcruises.com/best-breakfast-choices-in-egypt/ https://spoonuniversity.com/lifestyle/3-traditional-egyptian-breakfast-dishes-that-will-make-your-day
Check out our Blog here!

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The Most Famous Traditional Egyptian Breakfast (Foul and Falafel)

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posted on: Mar 11, 2020 By: Tasnim Elnasharty/ Arab America Contributing Writer One of the benefits and pleasures of traveling is experiencing the food of the places that you visit. Often when you ask people about their holidays, they would pick some of the best things they saw; however, you are almost guaranteed they will always tell you about the food whether good or bad!

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On March 3rd, we made manaqeesh zaatar, khubz (bread) with zaatar, fool (fava beans and chickpeas), and enjoyed them with dates and maamoul (date-filled cookies).

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An Egyptian main dish made of layers of penne pasta, ground beef sautéed in onion and olive oil then mixed with tomato sauce, and bachamel sauce topped with shredded mozzarella cheese.

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Semolina dessert of the Sham region

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This is more like the one we actually cooked on 2/4/2020 except without potatoes.

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Main dish: kufta kabab (ground beef)
Sides: rice, hummus, khubz (Arab bread), zaytoon (olives), and tamr (dates)

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Main dish: kufta kabab (ground beef)
Sides: rice, hummus, khubz (Arab bread), zaytoon (olives), and tamr (dates)

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Main dish: kufta kabab (ground beef)
Sides: rice, hummus, khubz (Arab bread), zaytoon (olives), and tamr (dates)

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Main dish: kufta kabab (ground beef)
Sides: rice, hummus, khubz (Arab bread), zaytoon (olives), and tamr (dates)

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Main dish: kufta kabab (ground beef)
Sides: rice, hummus, khubz (Arab bread), zaytoon (olives), and tamr (dates)

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Main dish: kufta kabab (ground beef)
Sides: rice, hummus, khubz (Arab bread), zaytoon (olives), and tamr (dates)

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Main dish: kufta kabab (ground beef)
Sides: rice, hummus, khubz (Arab bread), zaytoon (olives), and tamr (dates)

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Main dish: kufta kabab (ground beef)
Sides: rice, hummus, khubz (Arab bread), zaytoon (olives), and tamr (dates)

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Main dish: kufta kabab (ground beef)
Sides: rice, hummus, khubz (Arab bread), zaytoon (olives), and tamr (dates)

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Main dish: kufta kabab (ground beef)
Sides: rice, hummus, khubz (Arab bread), zaytoon (olives), and tamr (dates)

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Main dish: kufta kabab (ground beef)
Sides: rice, hummus, khubz (Arab bread), zaytoon (olives), and tamr (dates)

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Tangier - It is a sad reality that most ordinary folks in India know very little about Morocco. The converse, however, isn't true thanks to Moroccans' long - and running - acquaintance with Indian movies.

But one Moroccan figure that ordinary Indians are well aware of is the legendary traveller Ibn Battuta. The latter is ingrained in Indian memory through history lessons, poems and even a Bollywood song.

Battuta, no doubt, is one of the greatest travellers that the world has ever seen. Born in 1304 in Tangier, Battuta travelled the length and breadth of the then Islamic world and beyond for close to 30 years. His connection with India began in 1333 when he reached the Indus river. From there he proceeded to Delhi, the seat of Sultan Muhammad bin Tughlaq, who appointed him to the position of qazi.

Battuta would stay in India for nearly seven years - a quarter of his travelling life - accounts of which give us a fascinating insight into medieval Indian society, polity and culture. Indeed, Battuta's Rilah is considered a masterpiece in travel literature - notwithstanding accusations of plagiarism, inaccuracy and hearsay.

It is with this image of Battuta in mind that I waded through the narrow lanes of Tangier's old kasbah to locate the great traveller's mausoleum. I was excited to discover that Battuta's final resting place was here where it all began for him in the 14 th century. And the kasbah today still retains that old world charm that can transport tourists to a bygone era. Every turn holds the possibility of a surprise, be it a quaint traditional bakery or exquisite murals. The kasbah literally hugs the visitor, enveloping him in a warm blanket of sounds, smells and colours.

But Battuta's tomb, I said to myself, would be special. It had to be. After all, this was a legend renowned by history. However, as we approached our destination a small structure no bigger than a room - a small room at that - came into our view. It took us a while to grasp the fact that this was indeed Ibn Battuta's tomb, a far cry from the grand mausoleum we had imagined. And had it not been for the official plaque describing the significance of the miniature structure, we wouldn't have believed in a million years that this was the great Moroccan traveller's final resting place.

Back in modern Tangier we were surprised to find that many locals didn't even know that Battuta's tomb was located in the old part of their city. But perhaps there's a philosophical takeaway from all of this. Battuta was the ultimate traveller who left an indelible impression on future generations and sparked within them a great sense of adventure. It wasn't so much the positions he held during his lifetime as the things he saw and experienced on his travels that continue to inspire travellers. In that sense, the lack of grandeur of Battuta's final resting place is immaterial. After all, as any good traveller knows, the journey is more important than the destination. And Tangier's kasbah is waiting to welcome you with open arms.

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Legend In The Kasbah: Ibn Battuta Lives on in the Hearts of Travelers

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Tangier - It is a sad reality that most ordinary folks in India know very little about Morocco. The converse, however, isn't true thanks to Moroccans' long - and running - acquaintance with Indian movies. But one Moroccan figure that ordinary Indians are well aware of is the legendary traveller Ibn Battuta.

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The title of "history's most famous traveler" usually goes to Marco Polo, the great Venetian wayfarer who visited China in the 13th century. For sheer distance covered, however, Polo trails far behind the Muslim scholar Ibn Battuta. Though little known outside the Islamic world, Battuta spent half his life tramping across vast swaths of the Eastern Hemisphere.

Moving by sea, by camel caravan and on foot, he ventured into over 40 modern day nations, often putting himself in extreme danger just to satisfy his wanderlust. When he finally returned home after 29 years, he recorded his escapades in a hulking travelogue known as the Rihla. Though modern scholars often question the veracity of Battuta's writings-he may never have visited China, for example, and many of his accounts of foreign lands appear to have been plagiarized from other authors' works-the Rihla is a fascinating look into the world of a 14th-century vagabond.

Born in Tangier, Morocco, Ibn Battuta came of age in a family of Islamic judges. In 1325, at age 21, he left his homeland for the Middle East. He intended to complete his hajj-the Muslim pilgrimage to the holy city of Mecca-but he also wished to study Islamic law along the way. "I set out alone," he later remembered, "having neither fellow-traveler in whose companionship I might find cheer, nor caravan whose party I might join, but swayed by an overmastering impulse within me and a desire long-cherished in my bosom to visit these illustrious sanctuaries."

Battuta began his journey riding solo on a donkey, but soon linked up with a pilgrim caravan as it snaked its way east across North Africa. The route was rugged and bandit infested, and the young traveler soon developed a fever so severe that he was forced to tie himself to his saddle to avoid collapsing. Nevertheless, he still found time during one stopover to wed a young woman-the first of some 10 wives he would eventually marry and then divorce during his travels.

In Egypt, Battuta studied Islamic law and toured Alexandria and the metropolis of Cairo, which he called "peerless in beauty and splendor." He then continued on to Mecca, where he took part in the hajj. His travels might have ended there, but having completed his pilgrimage, he decided to continue wandering the Muslim world, or "Dar al-Islam." Battuta claimed to be driven by a dream in which a large bird took him on its wing and "made a long flight towards the east...and left me there." A holy man had interpreted the dream to mean that Battuta would roam across the earth, and the young Moroccan intended to fulfill the prophecy.

Battuta's next few years were a whirlwind of travel. He joined a caravan and toured Persia and Iraq, and later ventured north to what is now Azerbaijan. Following a sojourn in Mecca, he trekked across Yemen and made a sea voyage to the Horn of Africa. From there, he visited the Somali city of Mogadishu before dipping below the equator and exploring the coasts of Kenya and Tanzania.

Upon leaving Africa, Battuta hatched a plan to travel to India, where he hoped to secure a lucrative post as a "qadi," or Islamic judge. He followed a winding route east, first cutting through Egypt and Syria before sailing for Turkey. As he always did in Muslim-controlled lands, he relied on his status as an Islamic scholar to win hospitality from locals. At many points in his travels, he was showered with gifts of fine clothes, horses and even concubines and slaves.

From Turkey, Battuta crossed the Black Sea and entered the domain of a Golden Horde Khan known as Uzbeg. He was welcomed at Uzbeg's court, and later accompanied one of the Khan's wives to Constantinople. Battuta stayed in the Byzantine city for a month, visiting the Hagia Sophia and even receiving a brief audience with the emperor. Having never ventured to a large non-Muslim city, he was stunned by the "almost innumerable" collection of Christian churches within its walls.

Battuta next traveled east across the Eurasian steppe before entering India via Afghanistan and the Hindu Kush. Arriving in the city of Delhi in 1334, he won employment as a judge under Muhammad Tughluq, a powerful Islamic sultan. Battuta passed several years in the cushy job and even married and fathered children, but he eventually grew wary of the mercurial sultan, who was known to maim and kill his enemies-sometimes by tossing them to elephants with swords attached to their tusks. A chance to escape finally presented itself in 1341, when the sultan selected Battuta as his envoy to the Mongol court of China. Still thirsty for adventure, the Moroccan set out at the head of a large caravan brimming with gifts and slaves.

The trip to the Orient would prove to be the most harrowing chapter of Battuta's odyssey. Hindu rebels harassed his group during their journey to the Indian coast, and Battuta was later kidnapped and robbed of everything but his pants. He managed to make it to the port of Calicut, but on the eve of an ocean voyage, his ships blew out to sea in a storm and sank, killing many in his party.

The string of disasters left Battuta stranded and disgraced. He was loath to return to Delhi and face the sultan, however, so he elected to make a sea voyage south to the Indian Ocean archipelago of the Maldives. He remained in the idyllic islands for the next year, gorging on coconuts, taking several wives and once again serving as an Islamic judge. Battuta might have stayed in the Maldives even longer, but following a falling out with its rulers, he resumed his journey to China. After making a stopover in Sri Lanka, he rode merchant vessels through Southeast Asia. In 1345, four years after first leaving India, he arrived at the bustling Chinese port of Quanzhou.

Battuta described Mongol China as "the safest and best country for the traveler" and praised its natural beauty, but he also branded its inhabitants "pagans" and "infidels." Distressed by the unfamiliar customs on display, the pious traveler stuck close to the country's Muslim communities and offered only vague accounts of metropolises such as Hangzhou, which he called "the biggest city I have seen on the face of the earth." Historians still debate just how far he went, but he claimed to have roamed as far north as Beijing and crossed through the famous Grand Canal.

China marked the beginning of the end of Battuta's travels. Having reached the edge of the known world, he finally turned around and journeyed home to Morocco, arriving back in Tangier in 1349. Both of Battuta's parents had died by then, so he only remained for a short while before making a jaunt to Spain. He then embarked on a multi-year excursion across the Sahara to the Mali Empire, where he visited Timbuktu.

Battuta had never kept journals during his adventures, but when he returned to Morocco for good in 1354, the country's sultan ordered him to compile a travelogue. He spent the next year dictating his story to a writer named Ibn Juzayy. The result was an oral history called A Gift to Those Who Contemplate the Wonders of Cities and the Marvels of Traveling, better known as the Rihla (or "travels"). Though not particularly popular in its day, the book now stands as one of the most vivid and wide-ranging accounts of the 14th century Islamic world.

Following the completion of the Rihla, Ibn Battuta all but vanished from the historical record. He is believed to have worked as a judge in Morocco and died sometime around 1368, but little else is known about him. It appears that after a lifetime spent on the road, the great wanderer was finally content to stay in one place.

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Why Moroccan Scholar Ibn Battuta May Be the Greatest Explorer of all Time | HISTORY

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Moroccan traveler Ibn Battuta allegedly spent nearly 30 years wandering some 75,000 miles across Africa, the Middle East, India and Southeast Asia.

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First day of session 2 was on January 28. We got to know each other and did some fun art activities like writing names in Arabic on scratch bookmarks. We also colored and assembled Arabic geometric art keepsake boxes as we talked about Ibn Battuta, Arab culture (dabke dance, musical instruments, etc.) and Arab food we’ll be cooking this session.

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Follow this French artist on his journey in the footsteps of Ibn Battuta

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Follow this French artist on his journey in the footsteps of Ibn Battuta

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Al Safar - In the footsteps of Ibn Battuta

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Following a recommended fast of several hours, the whirlers begin to rotate on their left feet in short twists, using the right foot to drive their bodies around the left foot. Discover the backstage of Mevlevi Sema ceremony, a traditional dance from Konya.

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We are a group of people who are passionate about the teaching and learning of Arabic. We believe that through culture we can inspire our learners to become intercultural citizens of the world and help them learn the Arabic language in a more authentic and interesting way.

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Etiquittes of eating with hands from shared plates

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Bay Area Bites: Eating With Your Hands - Moroccan Style

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Khubz (or 'eash in Egyptian) is a staple food in most Arab countries

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Egyptian Bread (Eesh Baladi) -العيش البلدي

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The first dish we cooked at RCMS in Fall 2019

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Published: · Modified: by · This post may contain affiliate links which won't change your price but will share some commission.

Koshary, koshari or kushari is one of the traditional Egyptian food. This dish is considered the national dish of Egypt and a very popular street food. Egyptian koshari recipe is one of the easy Egyptian recipes. See more of Egypt famous food.

Egyptian cuisine has a lot of flavorful recipes that evolved as a way to use leftovers. This hearty dish features rice, pasta, lentils... and a lot more. You can think of Koshari as the second cousin of Mujaddara but has much more flavors as it is topped with a spiced tomato sauce and a delicious cumin sauce.

While Falafel and ful are the traditional breakfast dishes in Egypt, Koshary is usually consumed in lunch and mostly dinner.

Spicy, delicious, saucy and frugal, the only downside in my opinion, it just needs lots of pans. Although the dish will take sometime to put together, each element is fairly simple to prepare.
Koshari recipe was the first to post in this space on the internet when it was named arabianmama in 2012.

Koshary is my family's most requested recipes and it shows up frequently on our dinner table. I've posted an updated quinoa version of the koshari - later in this blog' life. But this one is the original Egyptian Koshari and I highly encourage you to try them both.

How to make Egyptian Koshari:

Put lentils in a colander and wash with running cold water.

Place lentils in a pot and cover with water 2-3 inches. Bring to a boil, reduce heat to minimum and simmer for 25-30 minutes until almost done. Drain.

In the same pot add oil, chopped onion and suate until fragrant.

Add semi-cooked lentils, cumin, salt and tomato sauce.

Cook for 15 minutes on medium or until tender but not mushy. Set aside.

Prepare short grain rice as directed on the package or in your rice cooker. Traditionally, short grain rice is used. Some people like using Basmati rice or even Jasmine rice, this is ok but not the traditional way to prepare this dish.

Making Koshari with vermicelli is not traditional but highly recommended. I have a motto that anything is better with vermicelli. So go get some from the store and make it, you'll never regret it I promise.

Roast vermicelli in some oil, then gradually add water until it absorbs the water and becomes tender and not clumpy or mushy. This steps depends greatly on the kind of vermicelli you are getting.

Cook Pasta according to package directions, drain then mix in salt and pepper and oil.

You should have soaked chickpeas overnight or if you forgot you can soak for an hour in hot water and baking soda.

Koshari sauces: this part is what is going to set your dish apart

We need to prepare two types of sauces, tomato sauce which is a must and kammuneyah or cumin sauce which is highly recommended but for those serious Koshari eaters.

To make the tomato sauce: Saute garlic in oil until fragrant, about one minute. Add vinegar, tomato sauce, salt and pepper then bring to a boil. Reduce heat and simmer for 10 minutes to thicken it a bit.

To make cumin sauce: again we'll need to saute garlic and ground cumin in oil until fragrant, add vinegar, water and salt. This sauce will separate as it cools down, you'll notice that the cumin and garlic will stay at the bottom while water and vinegar rises to top. It is recommended to pour this sauce in a bottle and give it a good shake before using.

Now we will prepare crispy onion by simply frying onion wedges in oil. Some people like powdering onions with flour or tossing them with salt first. I do not like that, and I come up with very crispy onion slices and you can hear that clear in the video... No salt... No flour. Just take them out on a plate with kitchen paper towel. Please see notes below for the use of the frying oil.

Cook chickpeas by first draining the soaking water and washing them well then place in a pot, cover with water add some salt and bring to a boil. Reduce heat and cook 60-90 minutes until it reaches the desired tenderness.

Assemble the dish by just adding and mixing everything together, or make them in a decorative way as shown above. Top with both sauces, cooked chickpeas and may be a sprinkle of cayenne powder🔥.

Some notes about Koshary:

Some people feel that rice should not be so white in the koshari recipe so they do one of 1) cooking rice using the water from cooking lentils, 2) when lentils is halfway cooked they add it, without its water, to the rice pot and cook both together. Obviously I do neither because my kids do not like much lentils in their koshari and I like everyone to assemble his dish according to his liking.

Reserve about 1/4 cup of the onion oil , the one in which you've fried the onions, and add them to the cooked rice and mix. This gives the rice some shine plus an unbelievably great smell and taste.

One of my friends does something strange, she soaks some raisins in hot water then drain and serve it alongside the koshari. She is the only person in my life I've seen doing so, I tried it once, it is not bad. But I feel that raisins, vinegar and garlic do not quiet match here. So may be dried cranberries will do better if you want to try it.

Some people like adding onion instead of, or with, garlic in the tomato sauce, I only add garlic. Many people spice up the tomato sauce with cayenne pepper but I do not do that as I have little kiddos at home. Instead I add it on my plate.

You can use a can of Garbanzo beans instead of cooking the chickpeas yourself, I do not like using the cans but sometimes it is more convenient.

That's it guys, one of the very best Egyptian vegetarian comfort dishes that you need to try at least once in your life. Amazing flavors and textures, it is a feast in your mouth.
I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry - I love to see your creations on Instagram, Facebook, Twitter!

Don't want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises! And stay in touch with me on Facebook, Twitter, Pinterest, and Instagram for all the latest updates.

For the Vermicelli :

For the Chickpeas:

For the tomato sauce:

For the Cumin Sauce (Kamouneyah):

For the fried onion:

If you are using dry chickpeas, soak them in cold water overnight with 1/4 teaspoons baking soda.

Cook Pasta in enough salty water according to package directions, drain then add 2 Tablespoon of oil and adjust seasoning. Mix everything together and set aside.

Prepare rice as indicated on your package and set aside.

Prepare lentils:

Put lentils in a colander and wash thoroughly under running cold water.

Place lentils in a pot covered with cold water and bring to a boil.

Reduce heat and cook for 25-30 minutes until just al dente making sure to check on water level and add water whenever necessary.

Drain but do not rinse and in the same pot saute onion in oil until fragrant.

Add lentils back to the pot with tomato sauce and season.

Continue cooking until done and set aside.

Cook vermicelli :

In a medium pot over medium-high heat, add oil and vermicelli cook until vermicelli turns golden brown.

Add water little by little and stir until you get the desired tenders.

Cook chickpeas:

Drain soaked chickpeas and wash well with running water.

Place chickpeas in a pot, cover with cold water and add a pinch of salt.

Bring to a boil then reduce heat and continue cooking 60-90 minutes until the desired tenderness reached.

Make sure to check on water level and add water whenever necessary.

Make tomato sauce:

In a medium sauce pan, sauté garlic in oil until fragrant, about 1 minute.

Add vinegar, tomato sauce, water and salt then mix well.

Make Cumin sauce:

In a small sauce pan, sauté garlic and cumin together until fragrant, about 30 seconds.

Add vinegar, water then taste to adjust salt.

Fried onions:

In a deep pot, add oil to cover the bottom by 1 inch.

Add onion slices and cook on medium-high stirring every now and then making sure not to burn the onions.

Take onions out on a plate lined with kitchen paper towel.

Set aside, it will Harden and get crispier.

Take 2 Tablespoons of the cooking oil and stir them in the cooked rice. This step is optional but highly recommended as it gives the rice shine and taste.

To assemble:

You can let everyone take of each of the ingredients as he likes or make what is called tarabeesh (domes) by packing ingredients tightly in a bowl then invert it on plates. Top with onion and sauces.

* I've developed a habit of making the tomato sauce with no vinegar and put a little extra vinegar in the cumin sauce, this was made to suit my family as one of my kids does not like the taste of vinegar in the sauce.

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Published: · Modified: by · This post may contain affiliate links which won't change your price but will share some commission. Koshary, koshari or kushari is one of the traditional Egyptian food. This dish is considered the national dish of Egypt and a very popular street food.

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Dried thyme mix... olive oil’s best friend!

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This playlist contains songs and videos we use in our program.

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Parents, please join this group for updates and important announcements re our program.